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    You are in: Home / Recipes / Louisiana Style Flounder Recipe
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    Louisiana Style Flounder

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on March 07, 2013

      I cut this recipe in half, used tilapia (that is what I had), and like PaulaG I cooked the vegies and fish together. I also cut back on the cajun spice (I used some homemade Emeril Essence that I had made) and DH and really enjoyed this. Next time I might add some tomatoes just for more color and vegies. Made for Zaar Chef Alphabet Soup tag game. Thank you for posting.

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    • on January 19, 2010

      I liked this recipe... BUT it was entirely toooooo salty (used Tony's seasoning). Didn't even add the salt that was in the recipe, the Tony's was just too overwhelming. I really liked the concept, but if I make this again I'm going to make my own seasoning without any salt. Also used half of a can of tomatoes instead of a fresh tomato.

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    • on April 29, 2009

      I've made this twice. I made it by the recipe the first time. The cajun spice was so overwhelming that I added a can of diced tomatoes to tone it down (not too hot, but too much spice, as in thyme, etc). I made it again this week, but cut the spice to 2 tsp. and used a different brand of cajun seasoning (Tone's). It still wasn't good, nor was it attractive. I won't be making it again.

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    • on March 17, 2008

      This was great! I actually plan to make this with shrimp and or chicken because the sauce is so universal. The flavor was soo good that I doubled the recipe mid way through cooking because I knew my husband and I would love it. I served this with linguini.

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    • on August 02, 2006

      I give this dish a five star rating because my husband loved it. My husband does NOT eat fish. There wasn't any flounder available at the time so I substituted with Basa fillets. I served this with a light zucchini side dish. They both complimented each other well.

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    • on April 28, 2005

      I followed CountyLady's lead by dividing the recipe to serve 2 and reducing the Cajun Seasoning. The onion, celery and bell pepper were sliced instead of chopped (personal taste). Used tilapia instead of the flounder and cooked the fish in the same pan with vegetables and reduced the amount of oil. Even with the seasoning reduced it still pretty hot. I used Think I would cut back even more on the spice. I used a homemade version of Emeril’s Essence

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    • on February 19, 2005

      The sauce & seasoning give a great flavour boost to such a mild fish as sole - or Basa which was my substitute! I scaled the recipe in half & used Cajun Seasoning Mix (#110783) - I'll cut back on the cajun next time as it was a wee bit too hot for my hubby. Thanx Kristen!

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    Nutritional Facts for Louisiana Style Flounder

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.6
     
    Calories from Fat 74
    40%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 54.4 mg
    18%
    Sodium 393.5 mg
    16%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.3 g
    9%
    Protein 22.1 g
    44%

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